INGREDIENTS

2 medium carrots, cut into 1-inch pieces
1/4 small cauliflower, separated into florets
1/4 cup green peas, shelled
2 medium potatoes, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 inch fresh ginger, sliced
3-4 cloves
8-10 black pepercorns
1 teaspoon cumin seeds
1 medium onion, sliced
4 cups vegetable stock
salt to taste
1 stalk celery, cut into 1-inch pieces
3-4 black peppercorns, crushed
5 spinach leaves, shredded
1 loaf garlic bread, sliced.

1. Blanch carrots, cauliflower and green peas individually
in boling water.Refresh in cold water and set aside.